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yogurt/buttermilk

yogurt/buttermilk

I have made bran muffins with buttermilk, with nice results. Can I substitute yogurt for the buttermilk? The only leavener called for in the recipe is baking soda, and I am wondering if the yogurt would offer the same acidity, along with molasses, to activate the baking soda sufficiently? I understand the flavor would be affected somewhat. Thanks, Ray

You may want to stir a spoonful or two of milk into it before mixing it into your muffins, so that it is sufficiently fluid. Otherwise your muffins may be a bit drier than usual. Flavor effect should be minimal, since most of today's "buttermilk" is actually cultured milk and a very close cousin to yogurt.

Thanks for the suggestion. They never really rose very high, a little gentle rounding was it, using very fresh baking soda. The buttermilk gave them a soft texture though. Since the weather had cleared up, we ventured forth to the supermart. I guess I will use yogurt at some point, but I have buttermilk now. Thanks, again to you both. Ray

You can freeze the extra. I pour a cup of buttermilk in small zip lock bags and toss them into the freezer. I freeze it so it's flat, this way if I need a half cup, for example, it's easy to just snap the cup sized frozen chunk in two. Now I have some when I need without having to go buy a whole litre of it every time.

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